Black Bean Burgers
Storebought veggie burgers tend to be overpriced and generally disappointing. Not to mention the length of the average ingredient list. Who knows what's in those things! While these black bean patties do call for an egg binder, making them not exactly vegetarian and certainly not vegan, they are magically delicious.
What you will need
1 Yellow Onion
3 cloves Garlic
28 oz. canned Black Beans
1 cup Cashews
4 oz. Feta
1 cup Panko
2 Tbsp Mayonnaise
Hamburger Buns, optional
Sliced Cheddar Cheese, optional
Cooking Oil(Nutritional facts 207 calories, 9.05 g fat, 24.68 g carbohydrates, 6.92 g protein, 81 mg cholesterol, 688 mg sodium)
How to cook
Preheat oven to 400°F
Halve the jalapeño. Remove and discard the stem and scrape out the seeds.
Slice off the tip of the onion and remove the peel. Chop it up roughly. Precise knife work here is not important. We'll just be roasting and pureeing this later.
Peel garlic cloves and chop or grate to a fine paste.
Strain the black beans. Scatter them on a baking sheet lined with parchment or a silicone mat. spread them out evenly.
Add the chopped onion and the jalapeño halves to the baking sheet as well.
Pop the tray in the oven for about 20 minutes. This will begin to roast the onion and chili, but more importantly, it will dry out the beans and improve the texture of the final patty.
Place the cashews in the hopper of a large food processor. Pulse several times, just to break the cashews up. You're not looking to make cashew butter here, you just want a coarse gravel.
Once the vegetables are done roasting, slide them off the tray and in with the cashews. Don't add the black beans just yet. Give the processor a few more pulses to chop the vegetables.
Now you can add the black beans. Again, only a few pulses to begin to distribute the ingredients and begin to break up the beans.
Dump the feta into the well that forms around the blade.
Add the crushed garlic.
Add the panko.
Add the mayonnaise.
Add the egg. Pulse to distribute the ingredients, stopping to scrape down the sides. Again, you don't want a puree, just a coarse blend that should begin to loosely resemble ground meat. You should still be able to identify chunks of black bean.
Transfer to a mixing bowl and stir with a spatula to finish blending.
Form the mix into patties. Try to match the patties to the size of your burger buns. They won't shrink like ground meat does. This batch should be enough for 6 large patties or 8 smaller patties.
Warm some oil in a heavy skillet over medium heat. These veggie patties can be seared in much the same way as you would sear a burger.
Sear each patty on both sides over medium heat. Try not to prod them too much as they cook, as they tend to flake apart quite easily until well set.
Serve for assembly. These burgers seem to go particularly well with mayonnaise and tomatoes, but feel free to set your own fixings as is the timeless burger tradition.